Healthy Italian Cooking at Home

Category Archives: Chicken


For a great tasting dinner, without a lot of cleanup, look no further than a one-pot meal. The recipes for these comforting and healthy dishes below are complete meals that use ingredients that are in seasons. Add a salad, if you like, and some great tasting bread.

One of the best features of one-pot cooking is that the recipes often include vegetables, meat, rice, pasta, fresh herbs and spices all in one pot, making it a great way to cook a convenient and nutritious meal the whole family. One-pot meals can be steamed, sautéed, braised or baked and the “one pot” can be a saucepan, skillet, crock pot, pressure cooker or baking dish.

I find a large ovenproof skillet with a cover, the best pot to have in your kitchen. It can do the work of several pans in one.


Eggs Over Roasted Vegetables

6 servings


  • 3 cups small broccoli florets (about 1 inch in size)
  • 12 ounces yellow potatoes, such as Yukon Gold, cut into 1/2 to 3/4 inch pieces (about 2 cups)
  • 1 large sweet potato, cut into 1/2 to 3/4 inch pieces (about 1 cup)
  • 1 small red onion, cut into thin wedges
  • 2 tablespoons olive oil, plus extra for the baking dish
  • 6 eggs
  • 2 ounces Italian Fontina cheese, shredded (1/2 cup)
  • 1/2 teaspoon cracked black pepper


Preheat oven to 425 degrees F.

Coat a 3-quart rectangular baking dish with olive oil. Add  broccoli, potatoes, onion, olive oil and 1/4 teaspoon salt, tossing to coat all the vegetables.

Spread the vegetable mixture evenly in the dish. Roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until the vegetables are tender and starting to brown. Remove the baking dish from the oven and reduce the heat to 375 degrees F.

Make six wells in the layer of vegetables. Break an egg into each well. Bake for 5 minutes. Sprinkle evenly with the shredded cheese and bake for 10 minutes more or until the egg whites are set and the yolks start to thicken. Sprinkle with pepper. Serve with some crusty Italian bread.


Roasted Chicken With Beans

6 servings


  • Two 15-ounce cans rinsed and drained Great Northern beans, or other white beans
  • 1 tablespoon olive oil
  • 6 chicken thighs (about 2-1/4 pounds total), skin removed
  • Coarse sea salt and coarse black pepper for the chicken
  • 2 medium carrots, thinly sliced
  • 1 medium onion, cut into thin wedges
  • 1 stalk celery, sliced
  • 2 cloves garlic, minced
  • One 14 1/2 – ounce diced tomatoes, undrained
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper


Preheat oven to 350 degrees F. Sprinkle the chicken with the coarse salt and pepper.

In a large ovenproof skillet, heat oil over medium-high heat. Add chicken; reduce heat to medium-low. Brown the chicken about 10 minutes, turning once to brown both sides. Remove chicken from the skillet to a plate and set aside.

Add carrots, onion, celery and garlic to the drippings in the skillet. Cover and cook about 10 minutes or until the vegetables are tender, stirring occasionally. Stir in drained beans, undrained tomatoes, thyme, 1/4 teaspoon salt and cayenne pepper.

Bring to boiling. Arrange chicken thighs on top. Place skillet in the oven and bake, uncovered, about 25 minutes or until the chicken registers 180 degrees F on an instant read thermometer.


Spicy Braised Pot Roast And Vegetables

Coffee adds a rich, deep flavor to beef roasts.


  • 3 pound beef chuck pot roast
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon instant espresso coffee powder
  • 1 tablespoon olive oil
  • 1 large onion, cut into eighths
  • 1 green bell pepper, cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 1 1/2 cups beef broth
  • 1/4 teaspoon crushed red (chili) pepper
  • 1/4 teaspoon ground allspice
  • 2 pounds butternut squash, peeled, seeded and cut into 2-inch pieces


Preheat oven to 325 degrees F. Trim fat from the meat. Rub meat with the espresso powder, salt and black pepper.

In a 6-quart Dutch oven brown roast on all sides in the olive oil over medium-high heat. Transfer to a plate.

Add onion, bell pepper and garlic to the Dutch oven. Cook and stir for 4 to 5 minutes or until the onion and garlic are tender. Return roast to the Dutch oven. Add broth, crushed red pepper and allspice. Bring to boiling.

Bake, covered, for 1 3/4 hours. Add squash. Bake, covered, for 45 minutes to 1 hour more or until the meat and vegetables are tender.

Transfer meat and vegetables to a platter; cover to keep warm. Bring liquid in the Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 minutes until slightly thickened.

Serve sauce over meat and vegetables.


Chicago Style Deep Dish Pizza


  • 1 tablespoon olive oil
  • 1 lb. homemade or store-bought pizza dough
  • 2 cups shredded part-skim mozzarella cheese
  • 1 cup frozen chopped broccoli, defrosted and dried on paper towels
  • 2 roasted red peppers, cut into thin slices
  • 1/4 cup pitted Kalamata olives and cut in half
  • 1 garlic clove, minced
  • 1 can chopped Italian tomatoes
  • 1/4 cup chopped fresh basil
  • 1/4 cup freshly grated Pecorino Romano cheese


Let the dough come to room temperature about an hour before you are ready to make the pizza.

Preheat oven to 450 degrees F.

Coat a 12-inch cast iron or other heavy ovenproof skillet or baking pan with the 1 tablespoon of oil.

Stretch the dough into a 14 inch circle on a floured board or counter.

Carefully transfer the dough to the skillet and then turn the dough over, so both sides are evenly coated with oil. Gently press the edges of the dough 2 inches up the side of the skillet.

Sprinkle mozzarella evenly over the dough; top with broccoli, peppers, olives, tomatoes, garlic, basil and Pecorino cheese.

Bake pizza 45 minutes or until the dough is puffed and golden brown. Let rest for 5 minutes before cutting the pizza into slices.


Risotto With Shrimp And Peas

Technically this is not a one-pot meal because the broth needs to be heated before it can be added to risotto. At least it will be an easy pan to wash.

4 servings


  • 4 cups reduced-sodium chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 2 medium shallots, minced
  • 1/2 teaspoon coarse sea salt, plus extra for the shrimp
  • 1/4 teaspoon freshly ground black pepper, plus extra for the shrimp
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 cup frozen green peas
  • 1 tablespoon butter
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1 pound jumbo shrimp, peeled and deveined


Heat broth in a saucepan and turn the heat down to low.

Heat oil in a second saucepan over medium-high heat. Add shallots, salt and pepper; sauté 2 minutes.

Add rice and stir to coat in the oil. Cook, stirring constantly, 2 minutes.

Add wine and cook until the wine is absorbed, about 2 minutes.

Reduce heat to medium and add 1 cup warm broth. Cook, stirring constantly, until the liquid is mostly absorbed. Continue adding broth 1 cup at a time, cooking and stirring, until the rice is al dente, about 25 minutes.

Sprinkle the shrimp with salt and pepper. Add green peas and shrimp to the risotto and cook, stirring gently, until the shrimp are just until firm and bright pink.

Add butter, cream and cheese, stirring until incorporated. Serve immediately.



Most Italian Americans, I know, grew up on spaghetti and meatballs. However, meatballs can sometimes be difficult to make because it is tough to get the texture and the seasonings just  right. Often, they come out spongy or dry or dense.

Here are some of my tips for making good meatballs.

Some recipes call for beef and others call for pork. Some call for a mixture of beef and pork. Others call for beef, pork and veal. Then, there are the decisions about how much cheese, breadcrumbs and herbs to add or whether the meatballs should be cooked in the sauce or separately.

Meatballs need seasoning.  As a rule, about 1 teaspoon of salt per pound will make for perfectly seasoned meat. Herbs are also important. Without them, your meatballs will end up tasting like a burger. Change the flavor a bit with herbs like mint, oregano and marjoram.

When using all beef to make meatballs, the meat should not be too lean. You need some fat for flavor, so buy ground beef that is labeled 75% lean. Another way to add flavor is to use part ground beef and part ground pork in the meatball mixture.

Eggs are not used for moisture. They are in the meatball mix to bind the meat, breadcrumbs, cheese and herbs together. For one to two pounds of meat, you won’t need more than one egg.

Be sure not to add too many bread crumbs–about a half cup per pound of meat will be enough.

Put all the ingredients into a bowl at once and use your hands to mix them. The light touch of your hands incorporates all of the ingredients without crushing the meat.

Depending on how you’ll serve the meatballs, you should roll them to the size appropriate for the dish. In soup, for instance, you’ll want small, bite-sized meatballs. If they’re on top of spaghetti, make them medium. If they are the main course, make them 2 inches in diameter.

If you roll meatballs with dry hands, the meat mixture will stick to your skin. To remedy this, wet your hands with water.

I never fry meatballs to keep them healthy. Baking or broiling work just fine.


Here is my basic formula for meatballs:

  • 1 pound ground meat (pork, beef, veal, chicken, turkey or a combination)
  • 1/2 cup plain dried bread crumbs
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 finely minced garlic clove
  • 1/4 cup minced fresh parsley
  • 1/3 cup freshly grated Parmesan cheese
  • Olive oil

Preheat the broiler or heat the oven to 350 degrees F. Oil a rimmed cookie sheet.

Mix all the ingredients together in a large bowl. With wet hands form into 12 equal sized meatballs. (Use an ice cream scoop to make them uniform in size.)

Place the meatballs on the prepared pan and broil 5 minutes each side or until completely brown. Or bake the meatballs in the oven for about 25 minutes.

If I am making the meatballs to go with spaghetti, then I simmer them in the sauce for the last hour of cooking.


Meatball Soup



  • 2 tablespoons olive oil
  • 3 leeks, white and pale green parts, chopped
  • 1/2 pound cremini mushrooms, sliced
  • 2 tablespoons tomato paste
  • 1/4 cup dry white wine
  • 2 cups pearl barley
  • 8 cups chicken broth


  • 1 pound ground chicken
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup plain dried bread crumbs
  • 1/4 teaspoon crushed fennel seed
  • 2 tablespoons minced flat-leaf parsley, plus 1/2 cup chopped parsley for garnish
  • 1 tablespoon tomato paste
  • Salt and freshly ground pepper


To make the soup:

In a large, heavy pot, heat the oil over medium-high heat.  Add the leeks and garlic and saute until very soft, about 5 minutes.  Add the mushrooms and cook, stirring often, until they begin to soften, about 5 minutes.

Add the tomato paste and wine, stir to combine and cook for 4 minutes.  Add the barley and the chicken broth and bring to a boil.  Reduce the heat to low, cover and simmer until the barley is tender, about 45 minutes.

Preheat the oven to 375°F.  Oil a rimmed cookie sheet.

To make the meatballs:

In a mixing bowl, combine the chicken, Parmesan cheese, bread crumbs, the 2 tablespoons parsley and tomato paste.  Add 1 teaspoon salt and 1/2 teaspoon pepper and mix with your hands. The mixture will be very sticky.

To form the meatballs:

Use two small spoons or a small ice cream/melon scoop to form small (1 inch) meatballs. Place on the prepared baking sheet.  Bake until the meatballs are cooked through and no longer pink in the center, about 10-12 minutes.

Add the meatballs to the soup and stir in gently. Serve the soup garnished with the 1/2 cup parsley.


Italian Meatball Stew

My mother made this often when I was growing up and I made it for my children when they were young. This dish is popular with kids if you find the right combination of vegetables that appeal to them.


  • Basic Meatball recipe above, cooked
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 medium carrots, diced
  • 1 garlic clove, minced
  • Large baking potato, peeled and diced
  • 4 ounces green beans, trimmed, cut into 1-inch-long pieces or the equivalent frozen
  • 26-28 oz. container crushed Italian tomatoes
  • 1 teaspoon dried oregano
  • Salt and pepper to taste


Heat the oil in a large saucepan and saute the onion, carrot and garlic until softened. Add the potato, green beans, tomatoes and seasonings.

Bring to a low boil, reduce heat and cook mixture until the potatoes and beans are tender.

Gently stir in meatballs and heat until the meatballs are hot and the mixture has thickened slightly.


Meatballs Stuffed With Mozzarella Cheese

This makes a great entrée with a salad and Italian bread. If you make them smaller, they are very good as an appetizer.


  • Double batch of the Basic Meatball recipe, above
  • 1/2 lb fresh mozzarella cheese, cut into 1/2 inch cubes or mini fresh mozzarella cheese balls called pearls
  • 3 cups store-bought marinara sauce or homemade spaghetti sauce


Heat the oven to 450°F. Line a 15 x 10 inch baking pan with parchment paper; set aside.

Form meatball mixture into 2″ balls.

Press a cheese cube or ball in the middle and seal the meat around it.

Bake 12-15 minutes or until lightly brown all over. Place in a large serving bowl.

Heat marinara sauce and pour over the meatballs in the serving bowl.


Italian-American Meatball Lasagna

This is another favorite from my childhood days that my children and husband are also crazy about.


  • One recipe of basic meatballs from above
  • 12 traditional lasagna noodles
  • 4 cups homemade or store-bought marinara sauce
  • 1/4 cup fresh basil leaves, finely chopped
  • Two 15 ounce containers ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmesan, divided
  • 1/4 cup chopped fresh parsley
  • 1 lb  mozzarella cheese, sliced thin


Heat oven to 350 degrees F. Oil a rimmed cookie sheet.

In a large bowl, combine the meatball mixture. With wet hands, shape into mini meatballs, using 2 teaspoons of mixture for each. Place the meatballs on the prepared cookie sheet and bake until brown all over, about 15 minutes.

To make the lasagna:

Bring a large pot of lightly salted water to boiling. Add noodles to the boiling water one at a time and cook for 10 minutes. Drain and place the noodles on kitchen towels.

Stir the chopped basil into the marinara sauce. Reserve 1 cup of the sauce for the top layer.

In a medium bowl, blend ricotta, egg, parsley and ¼ cup of the Parmesan cheese.

To assemble the lasagna:

Spread 1 cup marinara sauce in the bottom of a 13 x 9 x 2-inch baking dish. Top with 4 noodles, overlapping. Layer half of the mozzarella slices on top of the noodles, followed by half the ricotta cheese. Spread the ricotta with a spatula. Scatter half the meatballs over the noodles. Pour half 1 cup of the marinara sauce over the meatballs.

Top with 4 more noodles and layer with the remaining mozzarella and ricotta cheese. Scatter remaining meatballs over the cheese. Pour 1 cup marinara sauce over meatballs.

Top with the final 4 lasagna noodles. Spread with the reserved 1 cup of sauce. Top with the remaining Parmesan. Cover the dish with foil.

Bake at 350 degrees F for 45 minutes. Remove foil and continue to bake for 15 minutes until bubbly and slightly browned. Let stand 15 minutes before serving.


Yesterday we roasted chicken and today we have leftovers. So what can you do with the leftovers?

It makes sense for us to get smarter about fully using the food that we purchase. And that means getting smarter about leftovers.

Even a small amount of  leftover roast chicken can easily become another meal and there are numerous ways to do this without being boring. With leftover chicken in the refrigerator you can make convenient and versatile weeknight dinners,

Leftover chicken can be stored in the fridge in a sealed container for three to four days, and in the freezer for about four months.  Just remember to plan your leftover meals ahead so that when you’re at the market, you can pick up the ingredients you’ll need.

How much meat from a 6-lb. roasting chicken?

Leftover Amount Yield
1 whole chicken 7 cups
1/2 chicken 3-1/2 cups
1 breast 1 cup
1 leg (thigh and drumstick) 1 cup

Make A Salad


Roasted Chicken and Romaine Salad

For 4 servings


  • 1/2 cup reduced fat mayonnaise
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon anchovy paste
  • 2 teaspoons Dijon mustard
  • 1 large garlic clove, minced
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper


  • Leftover roast chicken (about 6 ounces per serving), sliced thin
  • 3 hearts of romaine, trimmed and torn into pieces
  • Extra-virgin olive oil
  • 4 slices country-style white bread, each about ¾ inch thick
  • Additional grated Parmigiano-Reggiano cheese and black pepper for garnish


Whisk the dressing ingredients until smooth.

Brush the bread slices with olive oil and toast on both sides in the broiler until lightly brown. Cut the bread into small cubes to make croutons.

Cut the chicken into thin slices and cut the bread into croutons. Place the romaine on serving plates and top with chicken and croutons. Serve right away with the dressing on the side.

Mix the romaine, chicken and croutons in a large salad bowl. Add the dressing and gently toss.

Divide the salad onto 4 serving plates and garnish with black pepper and cheese.


Make Chicken Soup


To make the broth:

After you cut all the meat off the chicken, use the bones to make broth. Place the bones in a large soup pot and add 4 quarts of water.Bring to a boil. Lower the heat, cover the pot, and simmer for 1 hour.

Place a colander or strainer over a large bowl. Pour the contents of the pot into it. Let the mixture cool. Pick through the bones and remove any meat; discard skin and bones. Add the meat to the broth; cover and set aside.

To make the soup:

  • 2 tablespoons olive oil
  • 2 medium onions, coarsely chopped
  • 3 cloves garlic, finely chopped
  • 8 ounces button mushrooms, thinly sliced
  • 7 stalks celery, cut into 1/2-inch slices
  • 4 medium carrots, cut into 1/4-inch slices
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh parsley
  • Additional cooked chicken and noodles, optional


Add the oil to the soup pot and heat over low heat. Add the onions. Cook, stirring often, for 8 minutes or until softened. Add the garlic and cook for 1 minute.

Add the mushrooms, celery, and carrots. Cook, stirring occasionally, for 15 minutes.

Add the salt, black pepper, paprika, cayenne pepper and parsley. Continue cooking, stirring occasionally, for 10 minutes more or until the carrots and celery are almost softened.

Add the broth and chicken mixture to the vegetables in the soup pot. Taste for seasoning and bring to a boil, lower the heat and simmer for 30 minutes. Add cooked noodles and extra cooked chicken, if desired.

Make A Pasta Dish


Chicken Lasagna Rolls

6 servings


  • 6 dried lasagna noodles
  • One 8 ounce package reduced-fat cream cheese (Neufchatel), softened
  • 1/2 cup milk
  • 1/4 cup grated Romano cheese or Parmesan cheese
  • 1 tablespoon snipped fresh chives
  • 1 ½ cups chopped cooked chicken
  • 1/2 of a 10 ounce package frozen chopped broccoli, thawed and drained (1 cup)
  • 1/2 cup bottled roasted red sweet peppers, drained and chopped
  • 1/4 teaspoon black pepper
  • 1 cup marinara pasta sauce


Preheat the oven to 350 degrees F. Spray a  3-quart rectangular baking dish with olive oil cooking spray.

Cook lasagna noodles according to package directions. Drain noodles and cut each noodle in half crosswise; set aside.

For the cheese sauce:

In a medium mixing bowl beat the cream cheese with an electric mixer on medium speed for 30 seconds. Slowly add milk, beating until smooth. Stir in Romano cheese and chives.

For the filling:

In a medium bowl stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red peppers and black pepper. Place about 1/4 cup of the filling at an end of each cooked noodle and roll. Arrange rolls, seam sides down, in the prepared baking dish.

Spoon the remaining white sauce over the rolls. Top each roll with some marinara sauce. Cover with foil. Bake for 35 to 40 minutes or until heated through.

Make A Sandwich


This sandwich can also be grilled in a panini press. You can also add a slice of your favorite cheese to each sandwich.

Chicken Focaccia Sandwich

6 servings


  • One round 8 inch tomato flavored focaccia bread or sourdough bread
  • 1/3 cup reduced fat mayonnaise
  • 1 cup lightly packed fresh basil leaves
  • 2 cups sliced roasted chicken
  • ½ cup roasted red sweet peppers, drained and cut into strips


Using a long serrated knife, cut bread in half horizontally. Spread cut sides of the bread halves with mayonnaise..

Layer basil leaves, chicken and roasted sweet peppers between bread halves. Cut into wedges.

Dinner Entrée


Roasted Chicken Stuffed Zucchini

Yield: 2 halves


  • 1 large zucchini
  • 1 teaspoon olive oil
  • ½ cup finely diced onion
  • 2 tablespoons red bell pepper, diced
  • ¼ cup cherry or grape tomatoes, chopped
  • 1 small minced garlic clove
  • 1 tablespoon minced fresh basil or parsley
  • ½ cup leftover roast chicken, chopped
  • Sea salt and cracked black pepper, to taste
  • 1 teaspoon fresh lemon juice
  • Pinch crushed red pepper flakes
  • 2 tablespoons shredded  mozzarella cheese


Preheat the oven to 375 degrees F.

Cut both ends off the zucchini and cut in half lengthwise. Use a spoon to scoop out most of the inner flesh, taking care to leave the shells (zucchini skin) intact. Chop the zucchini flesh.

Season the shells with sea salt and cracked black pepper and place on a foil lined baking sheet or in a glass baking dish that has been sprayed with olive oil cooking spray.

Add the oil to a skillet and heat on medium. Add the onion and cook 2-3 minutes. Add the bell pepper to the pan and cook for 4-5 minutes.

Add the garlic and cook for 30 seconds. Add the chopped zucchini flesh, tomatoes and basil. Cook for 3-5 minutes or until the tomato starts to soften. Mix in the cooked chicken pieces to reheat and season everything to taste with sea salt, cracked black pepper, crushed red pepper and lemon juice.

Scoop the filling equally into each zucchini shell and sprinkle with the shredded mozzarella cheese. Bake uncovered for about 30 minutes or until the zucchini is fork tender.


How To Make The Best Roast Chicken

Whenever possible, buy the best quality chicken you can find. The taste difference between a pasture-raised organic chicken and a traditional feedlot chicken is huge. Big chickens ― often labeled roasters (generally 6 lbs.) have a richer and more complex flavor than smaller ones. Young chickens (also called broilers and fryers; about 3-4 lbs.) can be roasted but by the time the skin is an appealing color, the breast meat of smaller birds is dry.  A roasting chicken, however, cooks evenly.

Season the entire chicken generously with salt and pepper. Don’t forget the back, underneath the wings, between the thighs and inside the cavity. Other additions, like ground spices and finely chopped herbs add flavor to the outside. Stuffing the chicken with aromatic ingredients, like citrus quarters, full sprigs of herbs, smashed garlic and onion can infuse it with flavor from the inside.

Some of my favorite flavor combinations:

All Purpose Dry Mix For Poultry

  • 1 1/2 teaspoons sea salt
  • 1 teaspoon dried basil
  • 1 teaspoon crushed dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground dried thyme
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried parsley
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper

Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin and cayenne pepper together until blended. Rub all over chicken, inside and out before roasting.

Other flavorings that go well with chicken include: lemon and orange juice, garlic, white wine, ginger, pesto, honey, maple syrup, smoked paprika, mustard and chili peppers.

Before you prepare the chicken for roasting, give it time to come to room temperature, about 45 minutes. Placing the chicken directly from the refrigerator into the oven will increase its roasting time and the chicken will cook unevenly. Another common mistake is not properly drying the chicken before roasting it. A damp chicken makes for limp, soggy skin. There’s no need to rinse the chicken, simply remove it and place it on a paper towel-lined sheet tray. Thoroughly pat it dry, inside and out, then proceed with your recipe.

While it is probably hard to break the habit, don’t wash raw chicken before cooking as germs can be spread through splashed water on the counter or in the sink. Cooking chicken at the right temperature will destroy any bacteria present and you need to make sure that chicken is properly cooked through; the juices should run clear and the meat should not show any signs of pink.

There are two common ways to roast a chicken: low and slow or hot and fast. To make the right decision, you first have to decide how you want to serve the chicken. For sticky, rotisserie-style skin with fall-apart meat, cook it at a low temperature for several hours. If it’s crispy, crackling skin you’re after, cook the chicken quickly at a high temperature. Sear the chicken on the stove-top in a pan (preferably cast-iron). Once the skin is golden, transfer the skillet to an oven set at 425˚F. The chicken will cook in just 35-40 minutes—depending on its size.

Once you take the chicken out of the oven, remove it from the pan and let it rest for 15 minutes. The juices need time to redistribute throughout the meat or else they’ll wind up on your cutting board. After 15 minutes the chicken will also be cool enough to carve.

Classic Roast Chicken

It is very practical to roast two chickens at the same time, so that you can have plenty of leftovers for weeknight meals.

6-8 Servings


  • One 5 pound roasting chicken, at room temperature
  • 2 ½ teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 medium yellow onions
  • 10 sprigs fresh thyme, plus 2 teaspoons fresh thyme leaves
  • 4 garlic bulbs
  • 2 carrots, cut into 2-inch pieces (cut any large pieces in half lengthwise)
  • 2 stalks celery, cut into 2-inch pieces
  • 1/4 cup chicken broth, plus extra
  • 3 tablespoons olive oil
  • 3 bay leaves
  • 2 sprigs fresh sage


Preheat the oven to 425 degrees F.

Pat the chicken dry with paper towels and sprinkle inside and out with 1-1/2 teaspoons of the salt and the pepper. Cut one-half of one of the onions into two pieces; place onion pieces and the thyme sprigs in the body cavity of the chicken. Skewer neck skin to the back; tie legs to the tail. Twist wing tips under the back. Place chicken, breast side up, on a rack in a shallow roasting pan.

Cut the remaining 1-1/2 onions into wedges. Cut off the top 1/4 inch of the garlic bulbs to expose the ends of individual cloves. Keeping the garlic bulbs whole, remove any loose, papery outer layers.

In a large bowl combine onion wedges, garlic bulbs, carrots, celery, 1/4 cup broth, oil, bay leaves, sage sprigs, thyme leaves and the remaining 1 teaspoon salt. Arrange vegetables around the chicken; spoon liquid from the bowl over the chicken.

Roast, uncovered, for 1-1/4 to 1-1/2 hours or until drumsticks move easily and the chicken is no longer pink (180 degrees F), stirring vegetables a few times. Add small amounts of additional broth if the vegetables and the bottom of the pan begin to get too brown.

Remove from oven when cooked and cover with foil. Let stand for 15 minutes before carving. Remove and discard bay leaves and sage sprigs. Serve chicken with vegetables and pan juices.


Sticky Chicken Rotisserie Style

8 servings


  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 onions, quartered
  • 2 (4 pound) whole chickens, at room temperature


In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper and garlic powder.

Remove and discard giblets from the chicken and pat dry with a paper towel. Rub each chicken, inside and out, with the spice mixture. Place 1 onion into the cavity of each chicken.

Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight or for at least 4 to 6 hours.

Preheat the oven to 250 degrees F (120 degrees C).

Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 15 minutes before carving.


Honey-Spiced Roasted Chicken

6-8 servings


  • 1 (5-6 pound) whole roasting chicken, at room temperature
  • 1/2 cup honey
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons butter, melted


Preheat oven to 400 degrees F (200 degrees C). Pat the chicken dry with paper towels and place in a roasting pan.

In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.

Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan. Cover the pan with foil.

Reduce heat to 350 degrees F (175 degrees C) and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours, basting occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C).

Remove the chicken from the oven, cover with a doubled sheet of aluminum foil and allow to rest in a warm area for 15 minutes before slicing.


Italian Flavored Roast Chicken

6-8 servings


  • 1 roasting chicken (6 to 8 lbs.), at room temperature
  • 1/4 cup chopped fresh rosemary leaves
  • 1/2 cup chopped fresh basil leaves
  • 14 cloves garlic, peeled
  • 6 rosemary sprigs, rinsed
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 red bell peppers (about 1 1/2 lb. total)
  • 2 yellow bell peppers (about 1 1/2 lb. total)
  • 2 onions (about 1 lb. total)
  • 8 Roma tomatoes (about 2 lb. total)
  • 2 tablespoons olive oil
  • 1/3 cup oil cured black olives
  • 1/4 cup balsamic vinegar
  • 1/2 cup dry red wine
  • 1 cup chicken broth


Preheat the oven to 425°F.

Remove giblets and pull off and discard lumps of fat from the chicken. Pat dry and fold wing tips under the first joint. Set chicken, breast side up on a V-shaped rack set in a medium pan.

In a small bowl, mix chopped rosemary and basil. Starting at the neck, gently ease your fingers under the skin to loosen it over the breast area. Push 1/3 of the rosemary-basil mixture under the skin and spread it evenly over the breast.

Place 6 garlic cloves and 3 rosemary sprigs in the body cavity. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Stem and seed the bell peppers; cut into 1/3-inch-wide strips. Peel onions and cut each into 6 wedges. Core tomatoes and cut in half lengthwise.

Distribute peppers, onions, and remaining garlic around the chicken in the pan. Set tomatoes, cut side up, on top of the pepper mixture and sprinkle vegetables with another 1/3 of the herb mixture and the remaining salt and pepper; drizzle with the olive oil.

Roast until the vegetables begin to brown and a thermometer inserted through the thickest part of the breast or the thickest part of thigh at joint reaches 180°, about 1 1/4 to 1 3/4 hours.

Insert a carving fork into the chicken cavity, lift the chicken and drain the cavity juices into the pan. Set the chicken on a rimmed platter; let rest, covered with foil, in a warm place for 15 minutes. With a slotted spoon, transfer the vegetables to a shallow bowl; sprinkle with olives and keep warm.

Skim and discard fat from the pan; add vinegar, wine, broth and remaining herb mixture. Stir often over high heat, scraping browned bits free, until reduced to 3/4 cup, 6 to 8 minutes. Pour through a fine strainer into a small pitcher or bowl.

Carve the chicken and serve with the vegetable mixture. Add pan juices and salt and pepper to taste. Garnish the serving platter with the remaining rosemary sprigs.




As the weather cools, there’s nothing better than filling, warming soups loaded with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of squash, potatoes and strips of hearty greens in a broth infused with herbs and spices. Here are a few easy, to make soup recipes, using seasonal ingredients for you to try. What is your favorite fall soup?


Autumn Chowder

Serves: 4

  • 1 tablespoon extra-virgin olive oil
  • 2 celery stalks, thinly sliced
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 3 ears corn
  • 3 cups low-sodium vegetable broth
  • 1 cup whole milk
  • 3/4 tsp ground coriander
  • 1/4 tsp dried thyme
  • 1 1/2 cups peeled and diced sweet potato
  • 1/2 cup half-and-half
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper


In a large pot on medium, heat oil. Add celery, onion and bell pepper and sauté until onion is tender, about 5 minutes. Add minced garlic and sauté until fragrant, 30 seconds. Sprinkle flour over vegetables and stir until coated and thickened, about 45 seconds.

Cut corn kernels off the cobs, reserving cobs. Add corn cobs, broth, milk, coriander and thyme to the pot. Cover, reduce heat to low and cook for 15 minutes, stirring occasionally. Remove the cobs.

Add corn kernels and sweet potato. Continue to cook until sweet potato is tender, 10 to 15 minutes. Stir in half-and-half, salt and pepper and cook until heated through, about 5 minutes.


Hearty Greens and Pasta Soup

Serves 6-8


  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic , chopped
  • 1 medium yellow onion , chopped
  • 1 bay leaf
  • Salt and pepper to taste
  • 4 plum tomatoes, cored and chopped
  • 2 carrots , chopped
  • 1 bunch Swiss chard (about 3/4 pound) , roughly chopped
  • 1/2 bunch escarole (about 1/2 pound) , stemmed and roughly chopped
  • 1/2 pound dried bow tie (farfalle) pasta
  • 1 (3-inch) Parmigiano-Reggiano rind , plus grated Parmigiano-Reggiano for garnish
  • 1/4 pound baby spinach


Heat oil in a large pot over medium heat. Add garlic, onion, bay leaf, salt and pepper and cook, stirring often, until golden brown, about 15 minutes. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more. Add carrots and 8 cups water and bring to a boil, scraping up any browned bits from the bottom of the pot.

Stir in chard, escarole, pasta and Parmigiano-Reggiano rind. Reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes. Stir in spinach and season with salt and pepper.

Remove and discard bay leaf and cheese rind from soup then ladle into bowls, garnish with grated cheese and serve.


Creamy Pumpkin Soup

6 servings


  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 3/4 cup chopped leeks
  • 2 cloves garlic, minced
  • 3 cups peeled and cubed pumpkin 
  • 3 cups reduced-sodium chicken broth
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cloves 
  • 1 cup milk
  • 1 cup water
  • 2 teaspoons honey
  • 3 tablespoons pumpkin seeds or pine nuts, toasted


Lightly coat an unheated large saucepan with nonstick cooking spray. Add olive oil; heat over medium-high heat. Add leeks and garlic; cook and stir until leeks start to brown, stirring occasionally.

Stir in pumpkin, broth, pepper and cloves. Bring to boiling; reduce heat. Cover and simmer for 30 to 45 minutes or until pumpkin is tender. Remove from heat; cool slightly.

Transfer half of the pumpkin mixture to a blender or food processor; cover and blend or process until smooth. Repeat with the remaining half of the pumpkin mixture. (Or use an immersion blender directly in the saucepan.) Return all of the pureed mixture to saucepan.

Stir in the milk, water and honey; heat through, but do not boil. Serve warm garnished with toasted pumpkin seeds or pine nuts.


Brown Rice Chicken Soup

Serves 8


  • 1 tablespoon olive oil
  • 1 medium onion , chopped
  • 3 medium carrots , chopped
  • 2 stalks celery , chopped
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1 cup long-grain brown rice
  • 1 whole boneless chicken breast , cut into 1/2-inch cubes
  • 1 bay leaf
  • 1 bunch of your favorite greens (spinach, kale, Swiss chard, collards) thick stems removed and leaves thinly sliced
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste


In a large pot over medium-high heat, heat oil and add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally.

Add broth, water, rice, chicken and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and cook about 45-50 minutes or until rice is tender.

Remove bay leaf and stir in greens and continue cooking until wilted and tender, 3 to 5 minutes. Add parsley, salt and pepper.


Butternut Squash and Carrot Soup

6 servings


  • 3 cups peeled, diced butternut squash
  • 2 cups thinly sliced carrots (about 4 )
  • 1 cup thinly sliced leek or chopped onion
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon butter
  • Two 14 1/2 ounce cans reduced-sodium chicken broth
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup half-and-half or light cream
  • Sour cream


In a large covered saucepan cook squash, carrots, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth and thyme. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.

Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of the mixture to saucepan. Or use an immersion hand blender.

Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with sour cream.

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As immigrants from the different regions of Italy settled throughout the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the local communities and later for Americans nationwide.


Italians were some of the first European explorers and settlers of California. Italians first came to the state in large numbers with the Gold Rush. While most found little gold, they did find success in farming, fishing, commerce and making wine. Though we often associate Italians in California with San Francisco, the initial Italian settlers established themselves in such diverse communities as Monterey, Stockton and San Diego. Italian fishermen established themselves in fishing villages along the coast.


Across the state, the Italians also settled the farmlands and played a prominent role in developing today’s fruit, vegetable and dairy industries. By the 1880’s, Italians dominated the industry in the great Central Valley of California. Italian immigrants also left their mark on the California food processing industry. Marco Fontana arrived in the United States in 1859 and along with another Ligurian, Antonio Cerruti, established a chain of canneries under the “Del Monte” label. Most of their workers were Italian and their cannery soon became the largest in the world.

Another enterprising Italian was Domenico Ghirardelli, who traveled through the gold mines in the 1850’s, selling chocolates and hard candies. He settled in San Francisco after the Goldrush and founded the Ghirardelli chocolate empire.


One of the most inspiring of California’s Italians was Amadeo Pietro Giannini who was born in 1870 to immigrant Italian parents from Genoa. He started the first statewide system of branch banks in the nation by opening branches of his Bank of Italy, in the Italian neighborhoods, across the state. He later changed the name of his bank to Bank of America.


Many Italian families have made their living from cattle ranching in the Mother Lode foothills at the base of the Sierra Nevada Mountains. One can still find many Italian family ranches in the region.

The Italians also played an important role in developing the olive oil industry in the foothills. The rolling hills of the Gold Country, which resemble the Mediterranean hills of Liguria, are dotted with the remnants of early Italian olive tree orchards and with newly planted trees similar to those found in Italy.


The California wine industry also owes much to its Italian founders. Italians have been planting vineyards and making wine in America since the early colonial days when Filippo Mazzei planted vineyards with Thomas Jefferson.

Drive down the California vineyard roads and you may think you are in Italy. The Italian winery names that are seen throughout the area stand as a reminder of the contribution of Italian-Americans in the growth of the California wine industry. Some of the most famous names in American wine got their start during the four decades leading up to Prohibition in 1919. Seghesio, Simi, Sebastiani and Foppiano all started in the late 1800s and are still operating today. Giuseppe Magliavacca’s Napa winery was by then a thriving business, Secondo Guasti had established the Italian Vineyard Company and Andrea Sbarbaro had founded Italian Swiss Colony.

Italian-Americans in California kept their vines in the ground and healthy throughout the Prohibition era. When Prohibition ended, they were rewarded but, more importantly, the families that had struggled to maintain their vineyards gave America a jump start in resuming the wine industry. Without the vineyards and the fully equipped wineries, America would have had to rebuild the industry from scratch, an industry that is synonymous with longevity and tradition.

Today, the California wine industry is dotted with Italian names. The Trinchero family name is hidden behind its non-Italian winery name: Sutter Home. Robert Mondavi, Ferrari-Carano, Geyser Peak (owned by the Trione family), Viansa, Cosentino, Atlas Peak (owned by Antinori), Dalla Valle, Delicato, Valley of the Moon, Parducci, Signorello, Sattui, Rochioli, Rafanelli and Mazzocco are all thriving wineries in America.

Recipes From California’s Wineries


Chilled California Garden Gazpacho

Recipe by Vicki Sebastiani from Viansa Winery.

Serve this course with Barbera, a wine flavored with plum, black cherry, wild berry and oak spice.


  • 1 large cucumber, peeled, seeded and diced
  • 1 large red onion, peeled and diced
  • 1 large red bell pepper, cored, seeded and diced
  • 1 large zucchini, diced
  • 6 large tomatoes, peeled, seeded and diced (about 6 cups)
  • 1/4 cup Italian white wine, such as Pinot Grigio
  • 2 cups tomato juice
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 large clove garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash Tabasco sauce


  • 1/2 cup sour cream
  • 1/2 cup minced fresh chives
  • 1/2 cup croutons, preferably homemade


Set aside 1/2 cup each of the chopped cucumber, red onion, red pepper and zucchini. In a blender or food processor combine the rest of the vegetables with the remaining ingredients. Puree slightly, so the vegetables are left a little chunky.

Combine soup with the reserved vegetables, cover tightly with plastic wrap and chill 2 to 3 hours. To serve, top with a dollop of sour cream, a sprinkle of minced chives and several croutons.

Makes 8 cups.


Risotto Milanese

From the kitchen of Ed Seghesio.

Serve this course with Arneis, which is both the name of the wine and the grape from which it is made. The name means “little rascal” in the Piedmontese dialect, so named because it can be difficult to grow. Arneis has a delicate aroma and flavor of pears, with a hint of almonds. The grape seems to have more acidity in California than in Italy, yielding a crisper wine.


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 1 cup Arborio rice
  • 1/2 cup Seghesio Arneis
  • 1 clove garlic, minced
  • 3-1/2 cups chicken stock
  • 1 ounce dried Porcini mushrooms, rehydrated in 1/4 cup chicken stock
  • 1/4 teaspoon saffron
  • 1/2 cup freshly grated Parmesan cheese
  • Freshly ground pepper to taste


Simmer chicken stock in a separate pan.

Sauté onions in olive oil and butter until onions are clear in a large saucepan. Add the rice to the onions and sauté for 5 minutes, stirring constantly.

Add the wine and garlic to the mixture and allow the liquid to cook down. Then add 1/2 cup of warm stock and the rehydrated porcini mushrooms with their liquid. Allow the liquid to cook down, stirring constantly.

As the liquid simmers, continue adding 1/2 cup of the warm stock. Repeat this process until the rice is tender, approximately 30 minutes.

With the last 1/2 cup of stock, add the saffron. When the rice is tender, stir in the Parmesan cheese and freshly ground pepper to taste. Serve immediately.

Serves 2 as a main dish and 4 as a side dish.


Grilled Chicken with Tapenade

Recipe courtesy of Louis M. Martini Winery.

Serve with Sangiovese, a Chianti-style wine.


  • 1 chicken, about 3-1/2 pounds
  • 1/4 cup tapenade, store-bought or homemade (recipe below)
  • 1 tablespoon olive oil
  • 1 teaspoon minced fresh rosemary
  • Salt and pepper


Remove the chicken’s backbone (or have the butcher do it). Lay the chicken out flat. With your fingers, gently separate the chicken skin from the breast and thighs but do not detach it completely.

Rub oil all over chicken skin. Spread the tapenade evenly over the breast and thighs and underneath the skin. Season with rosemary, salt and pepper. Cover and refrigerate 3 to 4 hours. Bring to room temperature before grilling.

Prepare a medium-hot charcoal fire. Arrange coals in a ring around the perimeter of the grill and set an aluminum foil drip pan in the center. Grill the chicken over the drip pan for about 20 minutes skin side down, with the grill covered; then turn, cover again and cook until done, about another 10 minutes. Let rest 5 to 10 minutes before cutting into serving pieces. Serves 4.


  • 1/2 pound Greek or Italian black olives, pitted
  • 4 anchovy fillets
  • 2 tablespoons capers, rinsed
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh thyme
  • 4 tablespoons olive oil
  • 2 teaspoons brandy


Combine all ingredients in a food processor or blender and blend until nearly but not completely smooth. Tapenade should have a slightly coarse texture.


Hazelnut Biscotti

Recipe courtesy of the Mosby Winery.

Serve with Tocai Friulano, a slightly sweet wine with aromas of honeysuckle and orange blossom along with the flavors of citrus and tropical fruit.


  • 1-1/2 cups whole hazelnuts, toasted, and coarsely chopped
  • 4 eggs
  • 1 cup of hazelnut flour (finely ground hazelnuts, measured  after grinding)
  • 1 tablespoon orange zest
  • 3 cups all-purpose flour
  • 1 tablespoon instant espresso powder
  • 1 1/3 cup granulated sugar
  • 2 teaspoons vanilla
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 2 teaspoons anise seed


Preheat the oven to 350ºF. Grease 2 baking sheets.  

Combine flour, baking powder, hazelnut flour and salt in the bowl of a food processor. Pulse a few times to blend the ingredients.

In another bowl, cream the butter and sugar together with an electric mixer. Add the eggs to the butter and sugar and beat well.  

Stir in the flour mixture, the coarsely chopped hazelnuts, espresso powder, vanilla and anise seed.  Cover the dough and chill for 1 hour.

Divide the dough into four pieces and shape each into a 9-inch log. Place the logs on the baking sheets and bake in the oven for 35 minutes.

Remove the loaves to a cutting board, cool and cut the pieces crosswise into 3/4” thick slices.

Return the slices, cut side down, to the baking sheets and bake an additional 20 minutes, or until dry and firm. Let the biscotti cool before serving. Store in airtight container for up to two weeks.

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There are three categories of symbolic foods for Rosh Hashanah and each has its own meaning. The first is sweet tasting foods, such as apple and honey, which are symbolic of the wish for a sweet year. The second, which includes pomegranates and fish, are foods that allude to abundance and to the wish to be fruitful and multiply. The third category, which includes foods such as carrots, beets, leeks and cabbage, allude to the destruction and eradication of sin. The combination of sweet and sour is also prominent in Jewish cooking because it correlates with times that are hopeful and happy while also remembering the challenges of Jewish history.

What makes these basic food categories particularly fascinating is how their preparations can vary as we move from country to country and culture to culture.

Since 1442, when the Kingdom of Naples came under Spanish rule, considerable numbers of Sephardi Jews came to live in Southern Italy. Following the expulsion of the Jews from Spain in 1492, from Portugal in 1495 and from the Kingdom of Naples in 1533, many moved to central and northern Italy. In addition to Spanish and Portuguese Jews, Italy has been host to many Sephardi Jews from the eastern Mediterranean, Dalmatia and many of the Greek islands, where there were large Jewish communities and for several centuries they were part of the Venetian Republic. As such, they have greatly influenced the cuisine of Italy.

Italian Jewish cuisine for Rosh Hashanah often includes chestnut turnovers, goose or veal, spinach or swiss chard, artichokes, caponata and fennel. The seder often begins with figs (fichi). Figs are in season in Italy in the fall and they represent renewal for a good and sweet year (Shanah Tovah Umetukah). It is also full of tiny seeds (like the pomegranate) representing abundance and rebirth.

First Course


Fish in Tomato Garlic Sauce


  • 1 ½ lbs. fish fillets, such as halibut, grouper, cod or tilapia
  • 3 tablespoons extra virgin olive oil, divided
  • Salt and freshly ground black pepper
  • 3 garlic cloves, chopped
  • 3 tablespoons dry white wine, vegetable broth or water
  • 4 medium-size tomatoes, diced small
  • 1/2 teaspoon hot red pepper flakes, or to taste
  • 3 tablespoons. chopped fresh herbs (dill, parsley, basil)


Check fish carefully and remove any bones. Rinse fish and thoroughly pat dry. Cut it in 8 pieces.

Heat 2 tablespoons oil in a large skillet, preferably nonstick. Add fish, sprinkle lightly with salt and pepper and sauté over medium to medium-high heat 1 minute per side. Remove with a slotted spoon.

Added remaining oil to the pan and add the garlic. Sauté for about 30 seconds or until fragrant, then add the wine and bring to a boil, stirring. Add tomatoes and heat for about 1 minute. Returned fish to the pan, cover and cook over medium-low heat for 2 or 3 minutes or until its color has changed from translucent to opaque. Add pepper flakes and herbs. Serve fish in the sauce.


Sephardic Challah

Sephardic Jews of the Mediterranean favor their challah seasoned with caraway and anise. Many challahs are braided, but this one is twisted into a round, turban-shaped loaf.


  • 3 tablespoons sesame seeds
  • 1 1/2 tablespoons caraway seeds
  • 1 1/2 tablespoons anise seeds
  • 1 envelope active dry yeast
  • 2 cups lukewarm water
  • 5 cups bread flour
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon kosher salt
  • Cornmeal for dusting
  • 2 large egg yolks


In a skillet, toast the sesame, caraway and anise seeds over moderate heat until fragrant, 2 minutes; transfer to a plate and let cool.

In a small bowl, combine the yeast with 2 tablespoons of the water and let stand until thoroughly moistened, about 5 minutes.

In the bowl of a standing electric mixer fitted with the dough hook, combine the flour with the olive oil, the honey and the remaining water and mix at low-speed until a very soft dough forms. Add the kosher salt, yeast mixture and all but 1 tablespoon of the seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is risen, 1 hour.

Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Beginning at the center and working outwards, form each rope into a coil and tuck the ends under the coils.

Transfer each coil to a baking sheet and cover each loaf with a large, inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk.

Preheat the oven to 400°F. In a bowl, whisk the egg yolks with 1 tablespoon of water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved 1 tablespoon of seeds.

Bake the loaves side-by-side in the center of the oven for 30 minutes, until they’re golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool completely before slicing.

Second Coursejewishnewyear3

Chicken with Pomegranate Sauce

Serves 4

  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 2/3 cup bottled pomegranate juice (100% pure juice)
  • 1 tablespoon honey
  • About ½ cup white flour
  • 1 tablespoon olive oil
  • Salt to taste
  • About ½ cup pomegranate seeds


Add the honey to the pomegranate juice and stir to combine; set aside.

If using chicken breasts cut each in half and remove any fat; pat dry with paper towels.

Pour the flour into a shallow bowl and lightly dust each piece of chicken with the flour.

Heat the olive oil over low heat in a large nonstick frying pan. When hot, add the chicken and sprinkle  with salt. Turn the heat up and let them cook for 1-2 minutes on each side until golden.

Add the pomegranate and honey mixture and reduce the flame. Let cook for another few minutes, adding more salt and turning each piece so it absorbs the sauce well.

Arrange on a large serving platter, pouring the sauce on top and sprinkling with the fresh pomegranate seeds to garnish.


Saffron Rice


  • Pinch of saffron
  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1/2 cup pine nuts or pistachios
  • 1 cup long-grain rice
  • 1 bay leaf
  • 1 teaspoon salt, or to taste
  • Freshly ground pepper to taste


Stir the saffron into 2 tablespoons hot water in a bowl, and set aside.

Heat the olive oil in a heavy-bottomed ovenproof pan. Add the onion and nuts; cook over medium heat, stirring, for about 5 minutes, or until the onion is translucent and the nuts are fragrant and beginning to change color.

Lower the heat, and stir in the rice. Add the saffron water, the bay leaf, the salt, freshly ground pepper to taste and 2 cups water.

Bring to a boil, reduce the heat to a slow simmer, cover, and cook for 15 to 18 minutes, or until the liquid is absorbed and the rice is tender. Fluff the rice with a fork and  remove the bay leaf.


Sephardic Spinach Patties


  • 3 tablespoons olive oil, plus extra for cooking
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 ounces thawed frozen chopped spinach, squeezed dry
  • About 1 cup matzo meal
  • About 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon cayenne
  • 3 large eggs, lightly beaten
  • Lemon wedges for serving


In a large skillet, heat the 3 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, matzo meal, salt and cayenne. Stir in the eggs. If the mixture is too loose, add a little more matzo meal. The mixture can be stored in the refrigerator for a day.

Shape the spinach mixture into 3 inch patties. In a large skillet, heat a thin layer of oil over medium heat. In batches, saute the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.

Dessert Course


Honey Cake

The cake can be made a day ahead; just wrap it tightly in plastic, store it at room temperature, and glaze it just before serving.

Serves 10-12


  • 2 3⁄4 cups flour, plus more for the pan
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground allspice
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup sugar
  • 6 eggs, separated
  • 1 cup vegetable oil, plus for greasing the pan
  • 1 cup honey
  • 1⁄4 cup fresh orange juice, divided
  • 2 tablespoons orange zest
  • 2 tablespoons orange liqueur
  • 1 1⁄2 cups confectioners’ sugar


Heat oven to 325°F. Oil and flour a 4-qt. Bundt pan; set aside.

Whisk together flour, cinnamon, allspice, ginger, baking powder and soda and salt in a bowl; set aside.

Beat 3⁄4 cup sugar and egg yolks in a bowl on medium-high speed of a mixer until tripled in volume, about 4 minutes. Stir in oil, honey, 2 tablespoons orange juice, zest and liqueur.

Add dry ingredients and stir until just combined.

Beat egg whites in a bowl on high-speed of a mixer until soft peaks form. Add remaining sugar; beat until stiff peaks form. Fold whites into batter.

Pour into the prepared pan; smooth top. Bake until a toothpick inserted in the middle of cake comes out clean, about 60 minutes.

Let cool and invert onto a serving plate. Whisk remaining juice with confectioners’ sugar; drizzle over cake.

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